Cauliflower Potato Salad

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Weight Watchers Cauliflower Potato Salad is a delightful and wholesome twist on traditional potato salad. This salad is great for every individual who craves a low-calorie and flavorful side dish. The pair of potatoes and cauliflower in this salad offers a wonderful harmony of flavors and textures. The cauliflower adds a pleasant crunch and freshness, while the potatoes give a warm and cozy touch. This salad is very versatile, as it can be served as a light lunch, starter, or as a topping for a wrap or sandwich. Its simplicity and low ingredient requirements are its best features. You can instantly make a delightful and healthy salad by adopting some easy instructions. Your family will like this Weight Watchers Cauliflower Potato Salad because of its low-calorie content and adaptability. Let’s start the salad with the directions (mentioned below).

EQUIPMENT:

  • Oven
  • Baking tray
  • A sharp knife
  • Two Bowls
  • Spatula
  • Small cups (to serve the salad)

INGREDIENTS:

  • Diced red potatoes 12 oz.
  • Cauliflower head 1
  • Chopped black pepper 1/4 tsp
  • Salt, to taste
  • Olive oil 1 tbsp

Salad dressing

  • Hard-boiled eggs 4
  • Diced celery stalks 1/4 cup
  • 1/4 Chopped Red onion
  • Dill pickle juice 2 tbsp
  • Light Mayonnaise 1 cup
  • Dijon Mustard 1 tbsp
  • A pinch of paprika

INGREDIENT NOTES

Potatoes:

  • Any variety of potatoes works well with salad recipe. I used a red potato to make this creamy salad.

Cauliflower:

  • I used fresh cauliflower instead of frozen ones. Frozen cauliflower is also an option, but I won’t suggest using it.

Dill pickle juice:

  • It gives the salad a tangy, citrus, and lightly sweet taste.

Mayonnaise:

  • We used low-fat or reduced-calorie mayonnaise to maintain the calorie intake.

Paprika:

  • It is used to give the salad a hint of spiciness to the salad, as alt and black pepper are not sufficient to provide adequate flavors.

INSTRUCTIONS

  1. Increase the oven temperature to 400 degrees F to bake the cauliflower and potatoes.
  2. Set the baking sheet on the baking tray.
  3. Next, peel off the potato layer and cut into small chunk sizes.
  4. Using a knife, cut the cauliflower into small sizes.
  5. Now, add cauliflower and potato chunks to a bowl.
  6. Coat them with black pepper, olive oil, and salt.
  7. Now, arrange the veggies on a baking sheet in a straight direction.
  8. Bake it for sixteen to twenty-one minutes until soft.
  9. After baking, put aside the baking tray.
  10.  Next, we will ready the salad dressing items.
  11. Add dill pickle juice, mustard, and mayonnaise to a large bowl. Stir well all items.
  12. Next, add hard-boiled eggs, roasted cauliflower, dill pickle, red onion, and chopped celery to the same bowl.
  13. Mix it with a spatula so that all of the salad items are well combined with the creamy mixture.
  14. Sprinkle over paprika and chives.
  15. The delightful and creamy Weight Watchers Cauliflower Potato Salad is ready.
  16. Serve the salad in small serving cups.

ADDITIONS OF THIS SALAD RECIPE

  • Add some onion powder, parsley, garlic powder, paprika, and chives to give more flavor.
  • Mix chopped hard-boiled eggs, chicken, or crumbled bacon for extra protein.
  • Incorporate different veggies and seasonings.
  • Season the cauliflower salad with a splash of fresh lemon juice.

SERVING SUGGESTIONS

  • Serve the salad with grilled steak fajitas, sautéed with bell peppers and onions.
  • Pair the salad with grilled chicken.
  • Enjoy the salad as a side meal with grilled pork chops, seasoned with herbs and spices.
  • Grilled turkey burgers, vegetable wraps, or black bean tacos also pair well with this salad.
  • Serve the cauliflower salad with baked salmon, topped with lemon and dill.

TIPS

  • Choose fresh and good-quality cauliflower because it works best for this recipe. Frozen cauliflower can be too soft.
  • Roast the chunks of potatoes and cauliflower until they are crips and golden.
  • Select fiber-rich and low in starch potatoes.
  • Choose low-fat and flavorful mayonnaise.
  • Cut the cauliflower and potatoes into equal bite-sized pieces.

STORAGE INFORMATION

Advance preparation:

  • The salad can be prepared in advance. In fact, place the salad bowl in the refrigerator for three to four hours before consumption. It will allow the flavors of the salad to combine and intensify.

Fridge:

  • You can store the salad in a closed plastic container and refrigerate it for five to eight days.

Freezer:

  • You can freeze the salad for twenty to forty days. However, the salad’s texture and consistency could alter after freezing and thawing.

FAQs:

Can I make the salad with Greek yogurt instead of mayonnaise?

  • Yes, you can use Greek plain yogurt instead of low-fat mayonnaise in the salad. This will give the salad more protein but also lower its calorie content.

How can I change the recipe for the different items?

  • You can change this salad recipe by adding other items, such as diced bell peppers, cherry tomatoes, sliced cooked meat (chicken/ turkey), grated carrots, fresh herbs, and diced avocado.

Nutritional Facts Per Serving amount

Per Serving One small salad cup
Total servings per recipe 6
Total Calories 143 kcal
Carbohydrates 7 g
Protein 4 g
Total fat 12 g
Sugar 3 g
Dietary Fiber 2 g
Iron 0.7 mg
Sodium 295 mg

The total Weight Watchers Points Per Serving Size equals zero (0).